Studies on whitening and antioxidation effect analysis from lees fermented by lactic acid bacteria
碩士 === 大同大學 === 生物工程學系(所) === 98 === In this study, six strains isolated from local Taiwanese fermented vegetables, which could tolerate low pH conditions and high concentration of bile salts were selected for fermented three kind of lees (rice lees, sake lees and beer lees). The inhibition effects...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2010
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| Online Access: | http://ndltd.ncl.edu.tw/handle/89623952309925293765 |